Jamie Oliver’s ‘best roast potatoes’ – perfect for Mother’s Day

Jamie Oliver shares recipe for ‘perfect roast potatoes’

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Jamie Oliver shared how to make his “best roast potatoes”. It’s the perfect side to your roast dinner this Mother’s Day.

Treating mum this Mother’s Day by cooking up a storm? Jamie’s “best roast potatoes” are an ideal side dish.

Roasties can be served with hearty dishes such as beef bourguignon or a traditional roast dinner.

It’s an easy four-step recipe which even the most amateur of cooks can follow.

In terms of ingredients, this one is pretty straightforward and you may very well have all of them at home already.

For this reason it won’t require spending any money on ingredients you won’t use again – which is great for those who have splashed the cash already for Mother’s Day.

The recipe serves 10 but can be adapted for smaller – or larger – quantities depending on party size.

Jamie stated on his website: “Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.”

Jamie’s recipe comes with instructions for the day before cooking and the day of, but this can all be done in one day.

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2.5kg medium Maris Piper potatoes

Four tablespoons goose fat or unsalted butter

Olive oil

One bulb of garlic

½ a bunch fresh sage (15g)


GET AHEAD (night before or morning of)

1. Peel the potatoes, ideally all around a similar size (8cm). Parboil them whole in a pan of boiling salted water for 15 minutes for really fluffy insides.

2. Drain in a colander and leave to steam dry for two minutes as this will help the fat to stick to the potatoes. Shake the colander gently to roughen the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

3. Place the goose fat or butter and one tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a large pinch of sea salt and black pepper. Toss to coat, and spread out in an even layer but with small gaps between each potato.

4. Cover and pop in the fridge.

ON THE DAY (to cook)

1. Preheat the oven to 180°C/350°F/gas four.

2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray. This is Jamie’s secret to “sweet, caramelised garlic” and smells fabulous.

3. Roast for an hour – potatoes should be crisp and golden all over.

4. Remove the tray from the oven. Now for Jamie’s “game-changer” tip – gently half-squash each potato with a fish slice or masher so they sort of push into each other, filling the tray.

5. Pick the sage leaves and toss with a little oil for ultimate crisp later on. Sprinkle the sage over the potatoes and roast for another 20 to 25 minutes or until golden.

The celeb chef said: “Heaven – you could even serve these on their own in a restaurant, they’re so good.”

Jamie called this recipe “super easy” to make, and it cooks in two hours so plenty of time to enjoy a cup of tea and a biscuit with your mum.

In a video where he demonstrated how to cook the roasties, he described them as “perfect” and “absolutely delicious” – a decadent treat.

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